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Recipes
Tilapia Dijonnaise
By Jan
4 Servings
- 1 1/2 lbs Tilapia Fillets
- 1/2 C Dijon Mustard
- 1/3 C Olive oil
- 1/3 C White wine
- 3 TBS Lemon juice
- 2 TBS snipped fresh basil
- 2 TBS snipped fresh chives
- 1 TBS minced shallots
Santa Fe Soup
By Jan
Cook meat and onion together until meat is browned
- 2 lbs ground beef
- 1 onion chopped
- 2 (.5oz) packages ranch style dressing mix
- 2 (1 1/4 oz) pkgs taco seasoning mix
- 1 (16oz) can black beans, undrained
- 1 (16oz) can kidney beans, undrained
- 1 (16oz) can pinto beans, undrained
- 1 (16oz) can diced tomatoes with chilies, undrained
- 1 (16oz) can diced tomatoes, undrained
- 2 (16oz) cans white corn, undrained
- 2 cups water
- Garnish: sour cream, shredded cheddar cheese, sliced green onions
Mini Cheesecakes
By Jan
48 mini cheesecakes
- 1 (12 ounce) package vanilla wafers
- 2 (8 ounce) packages cream cheese
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
Peach Cobbler
By Jan
Serves 4
- 1 C self rising flour
- 1 C milk
- 1 C sugar
- 1 tsp vanilla
- 2 C peaches
- 1/2 C sugar
- enough water to cover
Blueberry French Toast
By Jan
Ingredients Cut bread into 1-in
- SAUCE:
- 12 slices day-old white bread, crusts removed
- 2 packages (8 ounces each) cream cheese
- 1 cup fresh or frozen blueberries
- 12 eggs, lightly beaten
- 2 cups 2% milk
- 1/3 cup maple syrup or honey
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
Beer-Glazed Maple Bacon
By Jan
Preheat oven to 375℉
- 1 lb. Thick Cut Bacon
- 3/4 Cups lage (1/2 bottle)
- 1 Cup pure Maple Syrup
- 2 TBS Black Pepper
- 1 tsp salt
Zucchini Ribbon Salad
By Jan
Serves 4
- 1 lb. small yellow and green zucchini
- 2/3 cup raw almonds
- 1/3 cup extra virgin olive oil
- 1 tsp grated lemon zest
- 2 oz monterrey jack cheese, grated
- 1/2 tsp sea salt
- Freshly ground pepper
- 12 mint leaves
Tri-berry Crumble
By Jan
Preheat oven to 350. Combine berries, sugar, flour and cassis in a large mixing bowl and toss gently until all ing...
- 1 quart strawberries, hulled and halved
- 1 pint whole blueberries
- 1 pint whole raspberries
- 3/4 cup granulated sugar
- 3 tbs. all purpose flour
- 1/2 cup cassis
- Topping
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup quick cooking oats
- 12 tbs (1 1/2 sticks) chilled, unsalted butter, cut into small pieces
- Vanilla ice cream or whipped cream for serving
Ranch Dressing
By Jan
In a medium bowl, whisk together buttermilk, sour cream, and vinegar; stir in garlic and scallion
- 1/3 cup low-fat buttermilk
- 1/3 cup reduced-fat sour cream
- 1 tablespoon cider vinegar
- 1 small garlic clove, pressed or very finely chopped
- 1 tablespoon minced scallion
- Coarse salt and ground pepper
Slow Roasted Pork Shoulder with Mustard and Sage
By Jan
Place a rack in lower third of oven; preheat to 325°
- 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.)
- Kosher salt and freshly ground black pepper
- 1/2 cup Dijon mustard
- 1/4 cup finely chopped fresh sage
- 2 tablespoons finely chopped fresh marjoram
- 4 cloves garlic finely chopped